Ingredients:
750ml cream
275g plain flour
4 eggs
2 tsp freshly-grated nutmeg
1/2 tsp salt
clarified butter, for frying
finely-powdered sugar, for dusting
Method:
Mix together the flour, eggs, salt and nutmeg in a bowl. Beat in the cream until you have a smooth batter then set aside to rest for 30 minutes.
Once the batter has rested, heat a non-stick frying pan over high until very hot. Reduce the heat to medium then add a very small piece of clarified butter and use to coat the pan. Beat the batter then add a ladleful to the pan, quickly rotating the frying pan so that the batter evenly coats the base.
Cook for about between 30 seconds and 1 minute, or until the base of the pancake is lightly browned. Now, using a palette knife, gently flip the pancake over and cook on the other side for about 10 seconds, or until this side is also lightly browned. Carefully slice the pancake onto a heat-proof plate then set in a low oven to keep warm as you cook the remaining batter in the same fashion.
Serve the pancakes dusted with just finely-powdered sugar to be authentic. However, for most modern tastes a squeeze of lemon juice would be a very acceptable addition.
Find more Accomplisht Cook Recipes Here and more Traditional Stuart Recipes Here.
Find more classic Pancake/Shrove Tuesday recipes here.
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